【作者】 李会鹏； 庞道睿； 廖森泰； 邹宇晓； 刘凡； 黎尔纳；

【Author】 LI Hui-Peng;PANG Dao-Rui;LIAO Sen-Tai;ZOU Yu-Xiao;LIU Fan;LI Er-Na;College of Food Science and Technology, Guangdong Ocean University;Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences;Guangdong Academy of Agricultural sciences;

【机构】 广东海洋大学食品科技学院； 广东省农业科学院蚕业与农产品加工研究所； 广东省农业科学院；

【摘要】 水产品保鲜是水产品领域研究的热点。由于受技术条件的限制,水产品在运输中难以达到保鲜效果,甚至落后的保鲜技术可能会造成水产品的变质等。文章分析了水产品腐败的原因及机理,对常用的物理保鲜、化学保鲜、生物保鲜等多种保鲜技术在水产品保鲜领域中的应用现状予以综述,旨在提高水产品的品质,延长水产品的货架期、抑制品质的劣变。更多还原

【Abstract】 Preservation of aquatic products is a hot issue in aquatic products research. Due to the limitation of technical conditions, it is difficult for aquatic products to achieve preservation effect in long-distance transportation, and even backward preservation technology may cause deterioration of aquatic products. This paper analyzes the causes and mechanism of aquatic products corruption, and summarizes the application status of various preservation technologies in the field of aquatic products preservation, such as physical preservation, chemical preservation and biological preservation, so as to improve the quality of aquatic products, prolong the shelf life of aquatic products, and inhibit the deterioration of quality.更多还原